brussels sprouts, apple and pomegranate salad
Directions
- 1Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside for at least 15 minutes.
- 2Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper.
Ingredients
- 1/2 large red onion, diced small
- 2 tbsp red wine vinegar
- 2 tsp ground sumac
- 1/4 tsp kosher salt
- 2 cup shredded brussels sprouts
- 1/2 cup fresh pomegranate seeds
- 1/2 large apple, unpeeled, cored and diced
- 1/2 lemon lemon juice
- 1.5 to 2 tbsp honey
- 1/4 cup olive oil
- 3/4 cup toasted walnuts, lightly crushed or coarsely chopped
- to taste ground chipotle chile pepper (optional)
Equipment
small dishmedium bowlchef's knifemandoline
Tips
- You can adjust the flavors to taste. Some versions use more honey, olive oil, and lemon.
- The salad can be prepped ahead, but keep the dressing off until at most an hour before serving to prevent the sprouts from discoloring.
- If you cannot find sumac, substitute with paprika.
- Red pepper refers to red pepper flakes.
- You can use shredded brussels sprouts, fresh pomegranate seeds, or pre-brined turkey from stores like Trader Joe's to speed up prep.
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